Peanut Butter Cookies

This happens when you make homemade peanut butter (because you have a #vitamix and you just....can’t..help...it.) and then you make PEANUT BUTTER COOKIES 🙌🏻⭐️✌🏻

#yum

I made these quick and easy and absolutely freaking delicious gluten free vegan peanut butter cookies and after eating about 1/4 of the cookie dough (I would have eaten it all but my daughter stopped me. Well, she didn’t actually stop me but she looked at me funny.)

Recipe below. They are worth making- trust me.

And btw - quick question: what’s with the fork tine indentations in peanut butter cookies? Why do all peanut butter cookies have them and why don’t we do it on other cookies?

Thoughts welcome... ⭐️🙄

Peanut butter cookies recipe: Ingredients (for about 14 medium cookies):

1 cup peanut butter (mine was homemade but try to find pure NON GMO unsweetened unsalted organic peanut butter )

1/4 cup mashed banana

Seeds scraped from 1 Madagascar vanilla bean (it doesn’t really need to be from Madagascar!)

6 tbsp white rice flour

2/3 cup unrefined coconut palm sugar

1.5 tsp baking powder

Large pinch of Himalayan salt

Instructions:

Heat the oven to 180C/350F

Mash the banana and mix it with the peanut butter and vanilla. Mix the dry ingredients in another bowl and then mix in the wet. If it’s still a little too dry to form a dough- add a touch more mashed banana. Knead until a homogenous dough is formed then wrap in plastic wrap and place in the fridge for an hour.

Roll out, form into cookie shapes and bake on a baking sheet for 8-9 minutes,

Let cool COMPLETELY and enjoy!